I finally got a better brewing for the Tenjo and I can say I'm really enjoying it.

Unlike a lot of fukamushis, this isn't just an 'in your face umami' or 'hi ire' sencha at all. In fact, I found it brews best using near-gyokuro parameters:

5g leaf, 4oz water, using 140 - 145F water, for 1.2 mins.2nd steep, same temp, but for 30 seconds. And you can go from there.

It is like fresh green beans, perhaps a little vanilla aroma, and very smooth. There is a nice lasting aftertaste as well. And because its fuka, no bitterness, which is not necessarily my favorite thing, but it is easy to drink. It reminds me slightly of a kabusecha, actually.

The Tenryu ultimately beats this one out, but it is still a good offering. I am very thankful to Chip and his hard work on this. This was an excellent TTI. Thanks!

Sorry, I don't really know the details. For more than two infusions of sencha, however, I tend to use very small vessels and the wet leaves end up filling more than 2/3rds when opened. At the typical recommended leaf-to-water ratio, few go past 2. Listening to the tea, if the 3rd infusion is vegetal (stewed) and watery, nothing good is going to come from pushing hotter or longer.